Garlic Albacore ニンニク醤油漬けビン長鮪

I’m really happy to share an exciting news with you today! I just launched an online sashimi store called FishforSushi.com!! The store specializes in super-frozen tuna and other sashimi-grade fish commonly used for sushi such as this really tasty Albacore Tuna (shiro maguro).

Before I share more about my store, let’s talk about today’s recipe first. Albacore sashimi is very popular in Japanese restaurants due to it’s soft texture and mild flavor. It differs from yellowfin and other tuna species because its meat is more white. In the U.S., it is the same tuna as the “white meat” canned tuna. Since the albacore sashimi flavor is mild, it easily absorbs other flavors.

For today’s recipe, I made a garlic soy sauce for the albacore sashimi and garnished it with ginger and scallions. This recipe take just 10 minutes from beginning to finish and it was a hit when I served it at a party.

Now about the store. I’ve been working hard for the past 6 months to launch the site and I’m so happy finally it’s up and running. You may wonder why I started an online sashimi store and there are actually a few reasons.

First of all, I often get asked from Just One Cookbook readers if I know any online stores I would recommend for sashimi.

Secondly, even living in the bay area it’s not easy for me to find high quality sashimi-grade fish. I miss the really delicious sashimi I get to enjoy when I go back to Japan. Since I want to be able to enjoy restaurant quality sashimi right in my own home, I thought perhaps others might want the same. The quality of fish on FishforSushi.com reminds me of the sashimi quality I enjoy in Japan.

I’m really happy to introduce my store to those of you who haven’t had easy access to great sashimi-grade fish. My price is reasonable compared to the prices at my local Japanese markets and I am very proud of the high quality fish.

The stock I carry focuses on food safety and none of my sashimi is CO (carbon monoxide) treated. All CO treated tuna is banned for importation and sale in Japan, Australia, New Zealand, EU countries, Taiwan and China, but unfortunately the U.S. still allows such practice. You can read more about it at Food and Water Watch.

Due to regulations and shipping time, I am currently only shipping to the lower 48 states. If you have any questions about the products, please contact [email protected].

Now are you ready for this delicious appetizer dish? Check out how quickly I made this amazing appetizer in the video below (and don’t forget to subscribe my channel! :)). You can order the frozen sashimi-grade albacore here.

In a small saucepan, heat the sesame oil over medium heat and add the garlic slices when the oil is hot.

Cook the garlic until fragrant and add soy sauce.

Bring the sauce to boil and lower the heat to simmer for 15-20 seconds. Remove from the heat.

Cut the albacore tuna into about ¼ inch slices.

Plate the tuna on a serving plate and brush the garlic sauce. Top with scallion and ginger and garnish with tobiko. Serve immediately.

Notes

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.

Disclosure: Just One Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Hello Mrs. Sata! Thank you so much for your kind words. Are you talking about raw fish (sashimi) or regular fish? Do you only want wild fish (vs. farm) or what type of food you are going to make. There is always “good buy” on the day, so talk to fishmonger to see what’s available and good on that day you visit.

Congrats on the online store! The prices really do look reasonable for what is offered. I’ll definitely be placing a few orders! And maybe I should place one for today’s recipe. This looks so terrific – you’ve outdone yourself. Thanks so much.

Congratulations Nami!! I wish you great success, and now I have a place to buy Sushi fish, yay! I would happily buy other products too, if that means I can re-create your recipes The garlic albacore sounds delicious, and is so simple to make too! Thanks so much for sharing the recipe.

Hi KH! Thank you! It’s sanma season right now! I saw sanma in my local Japanese supermarket. Fall is here. Unfortunately we only carry sashimi-grade fish and some pre-marinated miso stealhead and cooked shrimp besides sashimi. Sorry!

Hi Vivi! Thank you! We ship within the US (excluding Alaska and Hawaii) due to shipping logistic and time. It has to be arrived in 2-3 days and the package includes lots of dry ice (very heavy!)… so that’s why shipping is very limited… But we will ship to Portland!

Hi, I just wanted to say that your recipes are amazing! I’m excited that you’ve got the sashimi store now so that I can finally get good fish where I live (KS). I had a quick look at the website, and I was wondering about the amount of fish you get. I know there’s a “quantity” box, but I didn’t see anything about the weight. For example, if I was to purchase a single order of salmon sashimi, how much fish would arrive at my door?

Hi Jessica! For salmon sashimi, it says (in blue) 1 quantity is about 9 oz. Please feel free to email any questions at [email protected]. I or someone else will respond to any questions you have. Thank you for your interest!

Oh Nami, congratulations…!!! You should be so exited with your own store, I’m sure the quality of your products is the best, what we can expect from somebody that knows and enjoy Japanese food? Just the best…you are the best…

So happy for you and your new store! To be honest, I’m always afraid to give sushi a try at home because I’m nervous I’m going to get the wrong kind of fish. I will definitely be trying your store. SO COOL! And this garlic albacore sounds divine!

Congratulations on your new venture, Nami. I wish you tonnes of success. This is a wonderful looking seafood recipe. I don’t think I’ve had anything like it. I love your presentation with the pretty blue plate xx

Namiko-san – I do take my hat off to you for having managed to start as business as well as all the very many other things you do. Seems one which should soon take a fair market share: my very, very best wishes to you and for its success!

Beautiful fish and recipe that looks so simple yet delicious. I love tuna in small doses like this because I’m rather squeamish when it comes to raw fish, now the hubs would dive in without looking back :D. Congrats on opening your own online fresh fish market I wish you much success and prosperity with it.

Congratulations with your online store. Looks great! and a very beautiful logo!!
Alas, i live in Europe…. I have a question though:
When I would buy frozen tuna in the supermarket can you use that too for sushi? Somehow I never dare to and always go to the fish-shop.

Can you explain “sashimi-grade” fish? There doesn’t seem to be any official system for grading sushi or sashimi.

I’ve checked on the different ways that the USDA and the FDA grade fish and can’t find anything saying that they grade fish like according to sushi or sashimi, aexcept to say that it has to be “previously frozen.” Is that what you mean by sashimi-grade?

For Japanese, “sashimi grade” (or we call it “fish for sashimi” 刺身用) means that it can be safely eaten raw, and the package always have a sticker saying that. That means that you HAVE TO eat within 1-2 days after the package date.

I looked online to see what is “sashimi grade” means, but I don’t think that there were any USDA standards regarding the term “sashimi grade”.

Wiki mentions: ‘Sashimi Grade’ fish is caught by individual handline. As soon as the fish is landed, its brain is pierced with a sharp spike; and it is placed in slurried ice. This spiking is called the Ike jime process. The flesh contains minimal lactic acid because it died instantly so it will keep fresh on ice for about ten days, without turning white or otherwise degrading.

Although not all fish goes through “Ike Jime” process, “sashimi-grade” fish are meant to be eaten raw, but after a few days they have to be cooked.

That’s what I know. It looks like “sashimi-grade” is loosely used in the U.S. but for Japanese it means we “can” eat raw without cooking (and fishmongers are supposed to let us know the process the fish went through to decide if it’s okay to be eaten raw or not). Hope that helps.

I loved that you used high quality frozen fish! So often I get bagged out for using it in dishes but I find sometimes the fish store have worse quality than frozen. I love the garlic glaze on this because It is not the normal sauce you get on it when it grilled

Wow, What a news! Congratulations Nami! I do love the fact that you offer a CO-free fish. I need to check Uwadjimaya if they treat their fish with CO (that’s where I buy most of my fish). Great recipe today.

Well, that’s just as exciting as hell Nami!!! Congratulations!! I’m definitely going to check it out because living in the high desert, sashimi quality fish is almost impossible to get, especially if your a consumer and not a restaurant. What a great sashimi with the albcore! Love the garlic sauce!

Can I come to your house for dinner? You always have the best looking food on here. Sushi is my favorite food in the world, and I haven’t found any sushi grade fish near me, so I will definitely be ordering from you. Congrats on your new store!

Oh, how I wish I loved sashimi like my husband does!!! He could eat it daily, and unfortunately I don’t make a good lunch date when sashimi is involved. He would love this recipe, and I’m sending him your new store…. perhaps he will find something to order for lunch and we can eat at home!! Good luck on your new venture Nami… I’m excited for you!!

Congratulations Nami-san! You were busy before and now you are going to be a very busy girl! I love your simple dish. any recipe that features garlic in the title has my attention. LOL Looking forward to more recipes featuring the fresh catch of the day. Ja Mata, BAM

Congrats on your new business, and it’s so great that you’re really passionate about providing high quality seafood. Luckily here in Sydney, we can get really fresh produce from the fish markets.. but it’s quite alarming to hear that the US hasn’t banned CO treated fish!!

Congrats Nami, what an amazing idea. I know out here we can’t get sushi grade fish and I’m sure lots of other can’t either. I don’t know how you do it all, do you sleep? Wishing you lots of success with your new project.
-Gina-

Congratulations, Nami! It must be such an exciting adventure! I wish you all the best and only hope you will not stop blogging
The garlic albacore looks delicious. I see albacore from time to time but never bought it because of a huge failure when I tried frying it once. Now I know where to look for inspiration Good luck again!!!!

Dear Nami, I am so amazed at the way your garlic albacore looks like – it looks so unbelievably fresh and delicious – I can just imagine the high quality your fish must be, it shows. I wish I could get my hands on some of that wonderful fish of yours!
All the very best for all you do! Respect, dear friend!

Wow, Nami! I’m so excited for your new adventure ;). You’re such an inspiration. What a fantastic idea! It’s sad to say but as a poor student, I hardly get to eat sashimi. So when my dad is in town, I take full advantage and beg for sushi…for lunch, happy hour, dinner..the next day, repeat. haha. He takes pity on me and spoils me rotten. I’m going to check out your site right now!

Congratulations, Nami! I’m so happy for you and your new store. Very exciting! I an imagine you’ve been quite busy. What a beautiful tuna dish you created – I would happily eat the whole plate. Love the sauce! Wishing you all the best!

So looking forward to try your garlic sauce. It sounds so delicious!
AND Congrats on your new business adventure. You’re an amazing lady, Nami! I honestly don’t know how you keep up with everything you do! All the best.